Assessment Task AppendicesBSBLDR403 Lead team effectivenessMustang Sally Steakhouse Business PlanObjectivesMustang Sally Steakhouse’s objectives for the first three years of operation include: ●Growing one new restaurant per year for the first three years of operation. ●Keeping food costs less than 30% of revenue. ●Keeping employee labour cost between 10–15% of revenue. ●Averaging sales in each location between 4–5 million dollars per year. ●Maintaining strict controls on costs and operations by hiring a managing partner/ proprietor for each location and utilising automated computer/internet control.MissionMustang Sally Steakhouse will strive to be the leading buffet restaurant in the local marketplace. We want our guests to have the ultimate diningexperience when visiting Mustang Sally’s Steakhouse. Not only will our guests receive a great meal, they will also experience an exciting atmosphere every time they enter the restaurant. We will be doing unique things (such as serving all-you-can-eat choice grass-fed sirloin steaks, which are grilled on the spot by our barbecue chefs) that will set us apart from the competition. We will ensure that the dining experience is as pleasing to the senses as it is to the palate. Our main focus will be serving quality food at a great value. We will feature a large selection of freshly prepared food, most in full view of ourguests. We will feature over 100 items daily that are full of flavour and come from a range of different cuisines from around the world.Customer satisfaction is our number one priority. We will strive to satisfy even the most demanding customers and food critics. We aim to be the first choice for adults and children, families and couples, friends and colleagues. We will also be the ideal location to hold corporate functions,conferences and business meetings.